Low-fat spread

ABSTRACT

In preparation of a salt-containing low-fat spread with no more than 40 wt. % fat content, it is possible to provide a salt-containing low-fat spread which melt well in the mouth and the emulsification of which is swiftly broken, thereby releasing a preferable flavor once placed in the mouth and yet causing no problems in manufacturing, by selecting and combining emulsifiers so that a specific demulsification property with an electric conductivity rise of at least 0.1 mS/cm within 300 seconds at approximately 36° C.

This application is the U.S. National Phase under 35 U.S.C. §371 ofInternational Application PCT/JP98/04239, filed Sep. 21, 1998, whichclaims priority based on JP 9-258690, filed Sep. 24, 1997.

TECHNICAL FIELD

The present invention relates to A salt-containing low-fat spread havinga good melting property in the mouth, which is demulsified swiftly torelease good flavor in the mouth once placed in the mouth.

BACKGROUND ART

The national nutrition inquiry of 1995 has pointed out a tendency ofconsuming too much fat. Due also to the heightened interest in health,the demand is increasing on cheese, cream, and other fat products, whichhave lowered fat content. However, there is a tendency that the demandon low-fat spread is decreasing.

Low fat spread, as well as other spreads, is a variety of water-in-oiltype emulsified fat compositions, made by a process including the stepsof refrigerating a water-in-oil type emulsion comprising of aqueous andoil phases to solidify and kneading the solidified material thusobtained. Aqueous and oil phases, which do not miscible each other undernormal conditions, are emulsified and dispersed each other bycontrolling their ratio or selecting the emulsifying and dispersingmethods in order to make a water-in-oil type emulsion for the productionof such spread. However, depending on the ratio of the two phases or themethod of emulsification and dispersion, various problems concerning theproduction process and the qualities of the final products could arise.Such problems could include phase-conversion in the emulsifying step orthe subsequent steps for sterilization, cooling and solidification andthe rough textures in the final products. Especially in the case of thelow-fat spread, its emulsion state is unstable, because the ratio of theaqueous phase to the oil phase is higher than that of the normal spread,thus more likely to result in problems described above. In order tosolve these problems, it was necessary to add a stronger emulsifier or alarger amount of an emulsifier and a stabilizer for the low-fat spreadproduction. However, the low-fat spread containing the strongeremulsifier or a larger amount of the emulsifier and the stabilizer hadproblems that since its emulsion state was not easily broken, thepreferable flavor could not release in the mouth and that it did notmelt well in the mouth. Therefore, such low-fat spreads have not beenalways preferred by the consumer.

One of the objects of present invention is to solve the above-describedproblems in the prior art. That is, the present invention provides asalt-containing low-fat spread, which has no problems in its productionprocess and which has good properties concerning melting in the mouthand swift destruction of its emulsion state (which is referred as"demulsification"), in order to release a preferred flavor and tastewhen it is once placed in the mouth.

DISCLOSURE OF THE INVENTION

As results of enthusiastic investigation on the above problems, thepresent inventors have found that it is possible to evaluate thedemulsification property of a spread as change in electric conductivity.Based on that discovery, the present inventors have found newly that itis feasible to establish the requirements for a good demulsification ofa low-fat spread in the human mouth by measuring the change in itselectric conductivity, and completed the present invention.

The low-fat spreads according to the present invention are characterizedin having a fat content of 40 weight(wt.) % or less than 40 wt. % and anelectric conductivity increase of 0.1 mS/cm or more than 0.1 mS/cmwithin 300 seconds at or near 36° C.

One of the embodiments of the present invention is a method of producinga salt-containing low-fat spread characterized in comprising of thesteps of emulsifying and dispersing aqueous phase of 60 wt. % or morethan 60 wt. % into oil phase of 40 wt. % or less than 40 wt. % whichcontains 0.01 to 0.35 wt. % of polyglycerol condensed ricinoleic acidester and 0.3 to 0.8 wt. % of glycerin fatty acid ester.

The other embodiment of the present invention is a method of producing asalt-containing low-fat spread characterized in comprising the steps ofemulsifying and dispersing aqueous phase of 60 wt. % or more than 60 wt.% into oil phase of 40 wt. % less than 40 wt. % which contains 0.01 to1.0 wt. % polyglycerol condensed ricinoleic acid ester, 0.1 to 1.0 wt. %glycerin fatty acid ester and 0.05 to 1.0 wt. % organic acidmonoglyceride.

According to the present invention, it is possible to produce asalt-containing low-fat spread having a good melting property in themouth, which is demulsified swiftly and, thus, releases and spreads apreferable flavor and taste into the mouth when it is placed in thehuman mouth.

BRIEF DESCRIPTION OF DRAWINGS

FIG. 1 is an illustration showing an apparatus which may be used inmeasuring electric conductivity in the present invention.

FIG. 2 shows the changes in electric conductivity in the spreadsprepared according to the prior art. The solid line denotes a spreadwith 71 wt. % fat content. The broken line denotes a spread with 39 wt.% fat content.

FIG. 3 shows the effects of different amounts of glycerin fatty acidester and fat contents on preparation and demulsification of a spread.

FIG. 4 shows the effects of different amounts of polyglycerol condensedricinoleic acid ester and fat contents on preparation anddemulsification of a spread.

FIG. 5 shows the effects of different amounts of glycerin fatty acidester and polyglycerol condensed ricinoleic acid ester on preparationand demulsification of a spread having 20 wt. % fat content.

FIG. 6 shows the changes in electric conductivity provided by thespreads obtained in Example 1 and Reference Example 1. The solid linedenotes the change for Example 1. The broken line denotes the change forReference Example 1.

FIG. 7 shows the effect of organic acid monoglyceride on demulsificationof a spread having 20 wt. % fat content. Area A indicates the proportionbetween polyglycerol condensed ricinoleic acid ester and glycerin fattyacid ester, at which demulsification occurs when only those two areused. Area B indicates the proportion of these components which enablesto demulsification of the spread by further addition of organic acidmonoglyceride.

FIG. 8 shows the change in electric conductivity of the spread obtainedin Example 2.

BEST MODE FOR CARRYING OUT THE INVENTION

Electric conductivity used in the present invention is defined an indexto express whether a solution of electrolyte can easily pass electriccurrent through it, and this electric conductivity can be measured byconventional methods. In the present invention, the spread is placed inde-ionized water, then the electric conductivity of said de-ionizedwater is measured. When the spread is demulsified, i. e., its emulsionstate is broken, electrolytes such as sodium chloride included in theaqueous phase of the spread are released into the de-ionized water. Theresulting change in electric conductivity during this process ismeasured. Based on the change of the electric conductivity thusmeasured, the demulsification property of the spread is evaluated.

FIG. 1 shows one example of apparatus for measuring the change ofelectric conductivity used for evaluation of demulsificationcharacteristics of the spread sample according to the present invention.Measurement of electric conductivity using this apparatus is able toconduct by connecting two beakers with a net between them in order toavoid direct contact of the sample with an electrode and placing thesample in de-ionized water kept at 36° C. substantially equivalent tothe temperature inside the human mouth. When the sample placed in wateris demulsified, salts contained in the aqueous phase of the spread isreleased into the water, and then the electric conductivity of the waterincreases. In order to obtain a spread which melts well in the mouth andmakes taste good when eaten, it is preferable that the spread isdemulsified at the normal human body temperature or near the normalhuman body temperature, i. e., around 36° C.: in a range 35 to 37° C.,for example.

When electric conductivity of spreads with at least 50 wt. % fat contentaccording to the prior art at 36° C. were measured, as shown for exampleas the solid line in FIG. 2, a spread with 71 wt. % fat, 1.0 wt. % saltshowed 0.63 mS/cm at approximately 1050 seconds and 0.65 mS/cm atapproximately 1500 seconds. On the other hand, the low-fat spreadaccording to the prior art having 39 wt. % fat and 1.3 wt. % salt showeda slight rise of electric conductivity at approximately 200 seconds butalmost no change in electric conductivity afterward as shown by thebroken line in FIG. 2.

Since the low-fat spread contains higher ratio of aqueous phase to oilphase as compared to the normal spread, glycerin fatty acid ester(abbreviated hereafter as MG) and other emulsifiers used commonly innormal spread, does not provide enough emulsification. Therefore, inpreparation of the low-fat spread, emulsifiers such as polyglycerolcondensed ricinoleic acid ester (abbreviated hereafter as PGPR) which isgenerally considered to be strong emulsifiers have been commonly used.However, since these emulsifiers have a stronger function foremulsification, it is difficult to destroy the emulsion state of thespread when it is eaten. As a result, such spread can not release andspread its flavor and lacks taste. Therefore, in the present invention,the fat content and the type of emulsifiers used to obtain the spreadare investigated using electric conductivity, in order to providelow-fat spreads which is demulsified swiftly in the mouth.

Electric conductivity is used as an index of demulsification in thepresent invention. Demulsification is considered to be good, whenelectric conductivity at approximately 36° C. rises at least 0.1 mS/cmwithin 300 seconds. Upper limit of this electric conductivity increaseis defined mostly by the quantity of salt. It can be set at 1.4 mS/cm at2.0 wt. % salt, 1.1 mS/cm at 1.5 wt. % salt and 0.9 mS/cm at 1.3 wt. %salt.

Firstly, the use of MG alone as the emulsifier was evaluated. As evidenton FIG. 3 showing the relationship between MG and fat content regardingwhether the production of spread can be carried out or whetherdemulsification proceeds, the addition of 0.8 wt. % of MG resulted in anelectric conductivity increase of the spread having 40 wt. % fat contentupto 0.6 mS/cm and the demulsification occurred. However, it is notpreferable to add 0.8 wt. % of MG in view of taste. On the other hand,in order to obtain a spread having a fat content of 40 wt. % or lessthan 40 wt. %, at least 0.8 wt. % of MG has to be added. Therefore, itis not possible to produce a tasty spread of a fat content of 40 wt. %or less by using MG alone.

Then, PGPR, the most commonly used for preparation of the low-fatspreads was tested As shown in FIG. 4, in a low-fat spread of 40 wt. %fat content, addition of 0.1 wt. % PGPR made emulsification possible,but the resultant emulsion product had no properties suitable as aspread, because of water separation when the emulsion product wasretained at low temperature (5° C.). Demulsification, thus, could not beevaluated. Although a spread was prepared by adding PGPR at 0.2 wt. % ormore, no demulsification of the spread thus obtained occurs.

Further investigation was made using the combination of the above twoemulsifiers using a spread with 20 wt. % fat content. A low-fat spreadwas prepared as described in Example 1 and the amounts of PGPR and MG tobe added were tested. It was found that the electric conductivity atapproximately 36° C. rose to at least 0.1 mS/cm within 300 seconds (FIG.6) and demulsification occurred by fixing the ratio between PGPR and MGto be added.

Regarding the range of the amounts of PGPR and MG added, the points atwhich demulsification occurs, and the points at which the production ofspread is no longer possible are shown in FIG. 5. As is clear from FIG.5, a low-fat spread with 20 wt. % fat content could be demulsified byadding 0.15 to 0.35 wt. % PGPR and 0.3 to 0.5 wt. % MG. Further, as to alow-fat spread of 40 wt. % fat content, it could be demulsified when0.01 to 0.35 wt. % PGPR and 0.5 to 0.8 wt. % MG were added. Regardingthose results, it can be concluded that a low-fat spread of a fatcontent of 40 wt. % or less than 40 wt. %, which can be swiftlydemulsified at the temperature inside the mouth, can be prepared byadding 0.01 to 0.35 wt. % PGPR and 0.3 to 0.8 wt. % MG as emulsifiers.

It is also possible to increase the rising rate of electricconductivity, i.e. to improve demulsification, by adding organic acidmonoglyceride in addition to PGPR and MG as emulsifiers. Comparing FIGS.5 and 7, it is obvious that even at the point, where no demulsificationtakes place if only PGPR and MG were used (e.g., a point within the areawhere no demulsification occurred by 0.5 wt. % MG and 0.4 wt. % PGPR asshown in FIG. 5), demulsification occurs, i. e., its demulsificationcharacteristics is improved when organic acid monoglyceride is added.

In case combination of these emulsifiers is used, as the composition ofeach emulsifier, 0.01 to 1.0 wt. % of PGPR; 0.1 to 1.0 wt. % of MG; and0.05 to 1.0 wt. % of organic acid monoglyceride may be used.

According to the present invention, PGPRs include any of conventionallyused PGPRs in preparation of spreads such as condensed ricinoleic acidhexaglycerin ester.

MGs include any of conventionally used MGs in the preparation ofspreads, such as distilled unsaturated monoglyceride.

Organic monoglycerides include citric acid monoglyceride, succinic acidmonoglyceride, diacetyl tartaric acid monoglyceride, lactic acidmonoglyceride and acetic acid monoglyceride and the like, and at leastone of them can be used as needed. Preferred composition is 0.05 to 0.2wt. % for citric acid monoglyceride, 0.2 to 0.4 wt. % for succinic acidmonoglyceride, 0.2 to 0.4 wt. % for diacetyl tartaric acidmonoglyceride, 0.3 to 1.0 wt. % for lactic acid monoglyceride, and 0.6to 0.9 wt. % for acetic acid monoglyceride.

Then, preparation of the low-fat spread according to the presentinvention is described below. Each process per se for the preparation ofthe low-fat spread according to the present invention can be carried outaccording to conventional methods. Firstly, an emulsion can be obtainedby emulsifying and dispersing at least 60 wt. % of aqueous phase intooil phase containing 0.01 to 0.35 wt. % of PGPR and 0.3 to 0.8 wt. % ofMG. Then, a salt-containing low-fat spread can be obtained by coolingrapidly the resulting emulsion to plasticize it according toconventional method, whereby sterilizing can be carried out if necessarybefore the cooling.

Alternatively, the emulsion can be prepared by emulsifying anddispersing at least 60 wt. % aqueous phase into oil phase containing0.01 to 1.0 wt. % of PGPR, 0.1 to 1.0 wt. % of MG and 0.05 to 1.0 wt. %of organic acid monoglyceride. Then, a salt-containing low-fat spreadcan be obtained by cooling rapidly the resulting emulsion to plasticizeit according to conventional method, whereby sterilizing can be carriedout if necessary before the cooling.

According to the present invention, oil phases may comprise oils or fatsand oily or fatty materials. As the materials, any of them commonly usedin the spread making industry can be used. For example, vegetable oilsand fats, animal oils and fats, hardened oils thereof, ester exchangedoil, fractionated oil, and milk fats; and any combination of those canbe used so long as it is a solid oil which satisfies the producthardness required for the low-fat spread. Composition of oil phase is 40wt. % or less than 40 wt. % and the lower limit is defined as the lowestcontent to achieve specifics as the spread, preferably 20 wt. %, forexample.

The aqueous phase according to the present invention may comprise waterand a water-soluble material(s). As the materials, any one commonly usedin the spread making industry can be used. For reasons explained later,particularly water-based materials containing protein, such as raw milk,milk, skimmed milk, reconstituted skimmed milk, are preferable to obtaina better demulsification.

Other water soluble additives, which can be added into aqueous phase,include salt, stabilizers such as gelatin, and flavorings. For salt,sodium chloride is used mainly at 0.8 to 1.5 wt. %, preferably at 1.0 to1.3 wt. %.

The low-fat spread thus obtained is characterized in having a fatcontent of 40 wt. % or less than 40 wt. % and an electric conductivityincrease of at least 0.1 mS/cm within 300 seconds at approximately 36°C. This electric conductivity an be measured using HORIBA 3582-10Delectrodes and HORIBA ES-12 conductivity meter as shown in FIG. 1, where10 g of the sample was added into 400 g aqueous phase kept at 36° C.approximately equal to the temperature inside the mouth in two beakersconnected each other provide with a screen between them to prevent thesample from touching electrodes. Aqueous phase is kept at a constanttemperature of 36° C. using a constant temperature chamber (Tokyo RikaKikai PCC-7000), while stirred the content of the beakers atapproximately 120 rpm. The change in electric conductivity was measuredby a voltmeter (HP3852A) and expressed in terms of mS/cm. The electricconductivity is measured salt released from the aqueous phase in thespread; therefore aqueous phase should contain salt. In normal spreads,the salt content is about 1 wt. %. According to the present invention anequivalent concentration of salt may be sufficient. Low-fat spreadaccording to the present invention demulsifies at approximately 36° C.,and salt contained in aqueous phase is released, resulting in a rise inelectric conductivity. Along with demulsification at approximately 36°C., other constituents such as flavoring are released together withsalt: an agreeable flavor permeates the mouth.

The low-fat spread according to the present invention is demulsified inthe mouth when it is eaten and the preferable flavor is released. Inorder to produce such low-fat spread, the choice of emulsifiers and itscombination and the amount added are important factors. Moreover, theadditives to be included in the aqueous phases in the spread caninfluence on its demulsification. That is, protein-containing materialssuch as raw milk, milk, skimmed milk, powdered skimmed milk raiseelectric conductivity within 300 seconds at 36° C. Although it is notexactly understood why protein is effective on the demulsification, aninteraction between protein and the emulsifier(s) is considered.

The present invention will be further explained by the followingExamples.

EXAMPLE 1

A salt-containing low-fat spread was prepared according to thecomposition shown in Table 1. Firstly, the emulsifiers were added to thefat and the resultant mixture was stirred while the temperature of themixture was kept at 60° C., to prepare oil phase. Then, salt and gelatinwere added to water, dissolved by mixing, to make a homogeneous aqueousphase. The resultant aqueous phase was poured into the oil phase whilestirring to emulsify. The resulting emulsion was sterilized at 80° C.Using a combinator and a botator as rapid cooling/solidifying equipment,the emulsion was cooled to 5° C. and plasticized. Thus obtained spreadwas designated as Product No. according to the present invention.

                  TABLE 1                                                         ______________________________________                                        INGREDIENT   AMOUNT ( WT. %)                                                  ______________________________________                                        Soybean oil  20                                                               PGPR .sup.1) 0.25                                                             MG .sup.2)   0.5                                                              Gelatin      2.0                                                              Salt         1.3                                                              Water        75.95                                                            ______________________________________                                         .sup.1) PGPR = condensed ricinoleic acid hexaglycerin ester                   .sup.2) MG = unsaturated distilled monoglyceride                         

REFERENCE EXAMPLE 1

A salt-containing low-fat spread was produced according to thecomposition shown in Table 2. The spread was prepared in the similar wayas Example 1 and the resulting spread was designated as ReferenceProduct No. 1.

                  TABLE 2                                                         ______________________________________                                        INGREDIENT   AMOUNT ( WT. %)                                                  ______________________________________                                        Soybean oil  20                                                               PGPR .sup.1) 0.4                                                              MG .sup.2)   0.5                                                              Gelatin      2.0                                                              Salt         1.3                                                              Water        75.8                                                             ______________________________________                                         .sup.1) PGPR = condensed ricinoleic acid hexaglycerin ester                   .sup.2) MG = unsaturated distilled monoglyceride                         

Each of the low-fat spreads obtained in Example 1 and Reference Example1 was kept at 5° C. and then measured for electric conductivity at 36°C.

Electric conductivity was measured by setting two beakers connected eachother through a net placed between them in a constant temperaturechamber (Tokyo Rika Kikai PCC-7000) so that the electrodes (HORIBA3582-10D) did not touched them and maintaining the temperature of 400gof de-ionized water solution within the beakers constantly at 36° C. asshown in FIG. 1. A stirrer was placed at the bottom of each beaker. Inone beaker, log of sample was placed, and in the other, an electrode wasintroduced. Water in both beakers was stirred at 120 rpm. The change inelectric conductivity was measured using voltmeter (HP3852A), andexpressed in terms of mS/cm. Results are presented in FIG. 6.

As evident from FIG. 6, electric conductivity of Product No. 1 roseabove 0.1 mS/cm within 300 seconds (see the solid line), demonstratingthat demulsification at the temperature of the inside of the mouth wasgood. On the other hand, Reference Product No. 1 (see the dotted line)provided no electric conductivity rise; i.e. no demulsification wasoccurred at the temperature of the inside of the mouth.

EXAMPLE 2

A salt-containing low-fat spread was prepared according to thecomposition shown in Table 3. Firstly, the emulsifiers were added to thefat and stirred while being kept at 60° C., to prepare oil phase. Then,salt and gelatin were added to water, dissolved by mixing, to make ahomogeneous aqueous phase. The resultant aqueous phase was poured intooil phase while stirring to emulsify. The resulting emulsion wassterilized at 80° C. Using a combinator and a botator as rapidcooling/solidifying equipment, the emulsion was cooled to 5° C. andplasticized. The spread thus obtained was designated as Product No. 2according to the present invention.

                  TABLE 3                                                         ______________________________________                                        INGREDIENT   AMOUNT ( WT. %)                                                  ______________________________________                                        Soybean Oil  20                                                               PGPR .sup.1) 0.4                                                              MG .sup.2)   0.5                                                              Succinic acid                                                                              0.35                                                             monoglyceride                                                                 Gelatin      2.0                                                              Salt         1.3                                                              Water        75.45                                                            ______________________________________                                         .sup.1) PGPR = condensed ricinoleic acid hexaglycerin ester                   .sup.2) MG = unsaturated distilled monoglyceride                         

The electric conductivity of Product No. 2 thus obtained according tothe present invention was measured by the similar way as Example 1. Theresult is presented in FIG. 8.

What is claimed is:
 1. A salt-containing low-fat spread having a fatcontent of no more than 40 wt. % and an electric conductivity increaseof at least 0.1 mS/cm as measured in deionized water for 300 seconds atapproximately 36° C., said spread comprising emulsifier (i) 0.01 to 0.35weight % of polyglycerol condensed ricinoleic acid ester and 0.3 to 0.8weight % of glycerin fatty acid ester, or (ii) 0.01 to 1.0 weight % ofpolyglycerol condensed ricinoleic acid ester, 0.1 to 1.0 weight %glycerin fatty acid ester, and 0.05 to 1.0 weight of organic acidmonoglyceride.
 2. The salt-containing low-fat spread of claim 1, whereinthe fat content ranges from 20 to 40 weight %.
 3. The salt-containinglow-fat spread according to claim 1, which is obtained by emulsifying atleast 60 parts by weight of an aqueous phase and no more than 40 partsby weight of an oil phase by using as an emulsifier apolyglycerol-condensed ricinoleic acid ester in an amount of 0.01-0.35%by weight and a glycerin fatty acid ester in an amount of 0.3-0.8% byweight.
 4. The salt-containing low-fat spread according to claim 1,which is obtained by emulsifying at least 60 parts by weight of anaqueous phase and no more than 40 parts by weight of an oil phase byusing as an emulsifier a polyglycerol-condensed ricinoleic acid ester inan amount of 0.01-1.0% by weight, a glycerin fatty acid ester in anamount of 0.1-1.0% by weight, and an organic acid monoglyceride in anamount of 0.05-1.0% by weight.
 5. The salt-containing low-fat spreadaccording to claim 1, wherein a salt is contained in an amount of0.8-1.5% by weight.
 6. A method of producing a salt-containing low-fatspread, comprising emulsifying and dispersing at least 60 weight %aqueous phase into 40 weight % or less than 40 weight % oil phasecontaining 0.01 to 0.35 weight % of polyglycerol condensed ricinoleicacid ester and 0.3 to 0.8 weight % of glycerin fatty acid ester.
 7. Themethod according to claim 6, wherein said salt-containing low-fat spreadhas a fat content of no more than 40 wt. % and an electric conductivityincrease of at least 0.1 mS/cm as measured in deionized water for 300seconds at approximately 36° C.
 8. A method of producing asalt-containing low-fat spread, comprising emulsifying and dispersing atleast 60 weight % aqueous phase into 40 weight % or less than 40 weight% oil phase containing 0.01 to 1.0 weight % of polyglycerol condensedricinoleic acid ester, 0.1 to 1.0 weight % glycerin fatty acid ester,and 0.05 to 1.0 weight % of organic acid monoglyceride.
 9. The methodaccording to claim 8, wherein said salt-containing low-fat spread has afat content of no more than 40 wt. % and an electric conductivityincrease of at least 0.1 mS/cm as measured in deionized water for 300seconds at approximately 36° C.
 10. A method of producing asalt-containing low-fat spread, comprising the steps of:selecting anemulsifier and its amount to be included in a salt-containing low-fatspread (i) in an amount of 0.01 to 0.35 weight % of polyglycerolcondensed ricinoleic acid ester and 0.3 to 0.8 weight % of glycerinfatty acid ester, or (ii) in an amount of 0.01 to 1.0 weight % ofpolyglycerol condensed ricinoleic acid ester, 0.1 to 1.0 weight %glycerin fatty acid ester, and 0.05 to 1.0 weight % of organic acidmonoglyceride, which emulsifier and its amount impart to asalt-containing low-fat spread an electric conductivity increase, whichis measurable in deionized water at approximately 36° C.; andemulsifying an aqueous phase and an oil phase by using the selectedemulsifier in the selected amount to produce a salt-containing low-fatspread.
 11. The method according to claim 10, wherein the electricconductivity increase is at least 0.1 mS/cm as measured in deionizedwater for 300 seconds at approximately 36° C.
 12. The method accordingto claim 10, wherein said salt-containing low-fat spread has a fatcontent of no more than 40 wt. % and a salt content of 0.814 1.5 wt. %.